Results 221 to 230 of about 160,048 (259)

Pengolahan Limbah Air Kelapa Menjadi Nata De Coco: Pemberdayaan Ekonomi Berbasis Lingkungan di Desa Karya Maju Kecamatan Pengabuan Tanjung Jabung Barat

JURPIKAT (Jurnal Pengabdian Kepada Masyarakat)
Kecamatan Pengabuan di Kabupaten Tanjung Jabung Barat memiliki potensi besar dalam memanfaatkan hasil samping kelapa, khususnya air kelapa yang selama ini terbuang.
Ade Yulia, Latifa Aini, Yernisa, Fenny Permata Sari, Lisani   +4 more
semanticscholar   +1 more source

Utilization of Azolla microphylla as Nitrogen Source in Nata de Coco Production Affected by Various Fermentation Conditions

JURNAL AGROINDUSTRI HALAL
Ammonium sulfate (ZA) is commonly used as a nitrogen source in nata de coco production. However, its synthetic nature may leave harmful residues with long-term consumption.
Afifa Husna, Nanda Reviana, Shelly Pradita, E. Saati, Devi Siskawardani, I. Fahmi   +5 more
semanticscholar   +1 more source

Techno-Economic Analysis of Nata de Coco as a Supporting Medium for Immobilizing Pectinase in Guava Juice Clarification

Advances in Agricultural and Food Research Journal
Enzymatic clarification using pectinase is a promising method to reduce cloudiness and viscosity in fruit juices. However, pectinase faces challenges like poor stability, limited reusability, and potential juice contamination.
N. A. Zahari, Mohd Noriznan Mokhtar
semanticscholar   +1 more source

PRAKTEK PEMBUATAN NATA DE COCO BUNGA TELANG SEBAGAI MINUMAN ALTERNATIF BAGI PASIEN DIABETES MELLITUS DI RSKJSP PROVINSI BENGKULU

Jurnal Abdi Insani
Bunga telang banyak tumbuh liar disekitar lingkungan kita. Bunga telang diketahui memiliki banyak manfaat salah satunya adalah dapat membantu mengontrol kadar gula darah bagi penderita diabetes melitus.
Encik Putri Ema Komala, Fitri Yuwita, Elsa Lolita Putri, Bardah Wasalamah, Yusran Hasymi   +4 more
semanticscholar   +1 more source

Produksi Nata de Coco Berdasarkan Kondisi dan Lama Penyimpanan Air Kelapa (Cocos nucifera L.)

Sriwijaya FoodTech Journal
Penelitian ini bertujuan untuk mempelajari pengaruh kondisi dan lama penyimpanan air kelapa terhadap produksi nata de coco. Penelitian ini menggunakan Rancangan Acak Lengkap Faktorial (RALF) dengan dua faktor, yaitu kondisi penyimpanan (ditutup plastik ...
Wida Rina Aprilia, Eka Lidiasari, F. Syaiful, Tri Wardani Widowati, Agus Wijaya, Parwiyanti, Tri Nurmaseli   +6 more
semanticscholar   +1 more source

Effects of Incorporating Rambutan Juice on the Development, Physicochemical and Sensory Acceptance of Nata de Coco

JOURNAL OF BIOCHEMISTRY, MICROBIOLOGY AND BIOTECHNOLOGY
Malaysia produces approximately 80,000 tonnes of rambutan annually during the harvesting season, yet its consumption remains largely limited to raw fruit, underscoring the need for innovation and diversification in rambutan-derived food products.
Megat A’izzul Irfaan M Al-Muz-Zammil, Azizah Mahmood   +1 more
semanticscholar   +1 more source

Modification of Nata De Coco Composited with Cow Hoof Keratin as a Candidate for Proton Conducting Membrane

Current Applied Science and Technology
Proton conducting membranes based on nata de coco (bacterial cellulose) and cow hoof keratin were synthesized. Nata de coco was produced by fermentation with Acetobacter xylinum bacteria and cow hoof keratin obtained from the hydrolysis of cow hoof using
I. Gustian, Gusmi Susriati, R. Nurwidiyani, Teja Dwi Sutanto, Asdim   +4 more
semanticscholar   +1 more source

Exploring the biotic and abiotic drivers influencing nata de coco production by Komagataeibacter nataicola in pre-fermented coconut water.

Journal of food microbiology
In China and Southeast Asia, pre-fermented coconut water is commonly used for the production of nata de coco, a jelly-like fermented food that consists of bacterial cellulose (BC).
Xinling Qin, Yaqian Yuan, Shuangwen Fei, Xue Lin, S. Shi, Xiangrong Wang, Qing Pang, Jiamu Kang, Congfa Li, Sixin Liu   +9 more
semanticscholar   +1 more source

PELATIHAN PEMBUATAN NATA DE COCO SEBAGAI BENTUK PENERAPAN BIOPRENEUR BAGI SISWA SMA KOTA KEDIRI

Jurnal Pengabdian Masyarakat Kesehatan Dan Sains
SMA di Kota Kediri rata-rata memiliki saranan dan fasilitas laboratorium yang memadai, namun praktek kewirausahaan berbasis teknologi tepat guna bidang Biologi jarang dilakukan di sekolah.
Ida Rahmawati
semanticscholar   +1 more source

Pelatihan Pembuatan Nata de Coco di Kampung Sumber Rejeki Distrik Kurik Kabupaten Merauke

Jurnal Pengabdian Masyarakat IPTEKS
Sumber Rejeki Village is one of the areas that produces coconut as a plantation product. Much coconut water from the copra factory in Sumber Rejeki Village is still wasted as waste. Coconut water mainly contains glucose, fat and other nutrients.
M. Yusuf, S. L. Pagiling, J. Jamaludin, Yosefina Mangera, Yus Witdarko, S. Suryadi   +5 more
semanticscholar   +1 more source